What kind of coffee do you serve?

Hey everyone I was off on vacation for awhile, and now I am back. I was curious about what kinds of coffee other chefs are serving in their establishments. While on vacation I was at a small restaurant, and I had the best cup of coffee that I have ever had. They told me that they work with a local coffee roaster to develop their own blend. As cool as that sounds I don't know any local roasters, and I am not sure it would be feasible for our place to do something like that. I would be very interested to know what brands of coffee other chefs our serving. Looking forward to hearing everyone's thoughts, and it is good to be back!

Thanks,

Joe

[Nicko]

Peets coffee is very good, but I don't know if it is cost effective for you. Around Chicago I have always used Superior coffee.

i just started as the chef at johann's in greenville, s.c.and found the unique, and excillent feature of a personal blend...i have found over the week i have been here that people rave about the coffee as much as they rave about the food and atmosphere...we all know, or have at least heard of how hot it is in the south, but people actually come in in the heat of the day cravinbg this particular blend...i love the personal touch it offers as well...good luck finding a roaster in your area...

[Jim]

I like "Ireland" coffee for a commercially available product. It is served almost exclusively in many Atlantic City Hotels. It is a 'hold-over' from the 1950s (?). It is quite good.

[Nicko]

Jim I have never heard of Ireland Coffee, do they have a web site or is only available in your area?

------------------
Best Regards,

Nicko
nicko@cheftalk.com

[Jim]

Nicko,
www.irelandcoffee.com

I think you can have it shipped.

-J

[Nicko]

Of their blends Jim which do you use?

[Pete]

Here in Chicago, I use Atlantic Eyes Coffee.

Starbucks, and I'm not crazy about it.........

[Jim]

Nicko,
I believe its called "Hotel" in the Ireland line.
-J

[Caralien]

For a New York roaster, try www.portorico.com (located at Bleecker & 6th, +2 other locations); a friend mentioned that Porto Rico coffee is also available at Chicago Coffee & Tea Exchange.

Jim,

Thanks for the tip on the Ireland coffee I will try it. They have a website which I checked out, and they are sending me a catalog. One thing that I am really changing about our coffee is just the service in general. Coffee is now brewed and then poured into an air tight thermos of carafe. The coffed tastes so much better and we are avoiding that burned acidic flavor we used to get so many complaints about.

Thanks again,

Joe

maxwell house and it's complimenterey.. in 11 coffee stations as well as the cafeteria ...I prefer kono blue mountaian or dunkin donutes and stew leanords freshly ground and 2 sugar with half & half...

------------------